Tagines, savory one-pot dishes braised in vessels of the same name, are everyday fare in Morocco. The conical shape of tagines helps circulate the heat inside the vessel, ensuring even cooking times for all of the ingredients (meat or poultry, spices, vegetables and liquid).
To learn exactly how to make an authentic tagine, we turned to Chef Mourad Lahlou. As the chef and founder of San Francisco’s Aziza restaurant, he’s famous for his modern interpretations of classic Moroccan cuisine (he’s even earned a Michelin star!). Watch as he makes a chicken tagine with caramelized onions, olives and preserved lemons in the Aziza kitchen.
Learn more about the ingredients and techniques of Moroccan cooking.